Yellow Pepper Relish

Description:

A colorful relish for burgers, this is also great stirred into nonfat yogurt for a vegetable dip or combined with light mayonnaise for a zippy salad dressing.

Ingredients:

3 cups water

3 yellow bell peppers, seeded

2 medium onions, peeled

1/3 cup sugar

1/3 cup cider vinegar

1 1/2 tablespoons frozen pineapple juice concentrate

1/4 teaspoon salt

1 serrano chile, or jalapeno pepper, seeded and minced (optional)

Preparation:

1

Put water on to boil in a medium saucepan.

2

Meanwhile, shred peppers and onions with the large-hole side of a box grater into a large bowl. Finely chop any remaining pieces of onion or pepper and add them to the bowl. Cover with the boiling water and set aside for 10 minutes. Drain in a large colander for 5 minutes (don't squeeze out any moisture).

3

Place the shredded vegetables, sugar, vinegar, pineapple juice concentrate, salt and chile (or jalapeno), if using, in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low and gently simmer until thickened and tender, 25 to 30 minutes. If the mixture gets too dry before the peppers are tender, add water, 2 tablespoons at a time. Refrigerate, uncovered, until chilled, about 2 hours.